Best healthy dessert recipes for June

Sometimes it's hard to find the right healthy recipes. In this blog I've shared some I enjoy baking! Hope you like them as much as I do. Enjoy...

Chewy Chocolate Chunk Coconut Oatmeal Cookies {made with coconut oil}


Ultra chewy coconut oatmeal cookies with puddles of dark chocolate chunks and flakes of sweet coconut. Dairy free and made with coconut oil instead of butter. Seriously the best chocolate chip oatmeal cookies you'll ever have!


  • 1 cup all-purpose flour

  • 1 cup quick oats or regular rolled oats

  • 1 teaspoon baking soda

  • 1/4 teaspoon salt

  • 1/4-2/4 cup melted and cooled coconut oil

  • 1 cup packed brown sugar

  • 2 eggs at room temperature

  • 1 teaspoon vanilla extract

  • 1 cup shredded sweetened coconut

  • dark chocolate bar as much as you fancy (optional)


  1. Preheat oven to 176 degrees c. Line a baking sheet with parchment paper.

  2. In large bowl whisk together flour, oats, baking soda, and salt; set aside.

  3. In a large bowl, mix together melted coconut oil and brown sugar until smooth. Add in egg, egg yolk, and vanilla; mix again until smooth and well combined.

  4. Add in flour and oat mixture to the wet ingredients; mixing until well combined.

  5. Fold in shredded coconut and chocolate chunks. Bake for 10 minutes or until golden brown

Lemon Cookies with Lovely Lemon Glaze


These gorgeous lemon cookies are soft in the middle with crispy edges, and are delicious topped with a lovely lemon glaze. Add poppy seeds to these homemade lemon cookies to easily make them lemon poppyseed cookies! Lemon lovers will LOVE these cookies.


  • Dry ingredients:

  • 1 ¼ cup all purpose flour

  • 1 teaspoon baking powder

  • Optional: 1 tablespoon poppy seeds

  • ¼ teaspoon salt

  • Wet ingredients

  • 6 tablespoons butter, softened at room temperature (do not use melted butter)

  • 1/2 cup granulated sugar

  • Zest from 1 large lemon (about 2-3 teaspoons)

  • 1 large egg, at room temperature

  • 1 1/2 tablespoons freshly squeezed lemon juice

  • For the lemon glaze:

  • ½ cup powdered sugar (add more if needed)

  • 1-2 tablespoons fresh lemon juice


  1. Preheat oven to 176 degrees. Line a large baking sheet with parchment paper. Set aside.

  2. In a large bowl, whisk together the flour, baking powder, poppy seeds (optional) and salt.

  3. In the bowl of an electric mixer, add in softened butter, sugar and lemon zest; beat on high for 2 minutes. Next add in egg and almond extract. Beat for 1 minute until well combined. (It’s SUPER important the egg is at room temperature. To achieve this, just run it under warm water for 1 minute).

  4. Slowly add in the dry ingredients and fresh lemon juice and mix on medium low speed until well combined.

  5. Use a medium cookie scoop to grab the dough, then use your hands to roll dough into a circle. Roll in sugar, then place on prepared baking sheet. Repeat, leaving at least 2 inches between each dough ball.

  6. Bake for 11-14 minute or until edges are barely golden brown. Remove from oven and allow to cool 5 minutes on baking sheet before transferring to a wire rack to finish cooling.

  7. Once cookies are completely cooled, you can glaze them. Make the glaze by adding powdered sugar, 1 tablespoon fresh lemon juice and almond extract in a medium bowl. Stir to combine. You may need to add in more lemon juice if it is too thick (start with a teaspoon at a time). Glaze should be somewhat thick. 

  8. Spoon about ½ tablespoon of glaze to each cookie and use a spoon to spread around. Enjoy!

Two-Ingredient Vegan Chocolate Banana Ice Cream

This vegan chocolate banana ice cream ("nice cream") is made of only TWO ingredients and is an awesome, healthy substitute for traditional ice cream!

Prep Time 5 mins Freezing time 25 mins Ingredients

  • 2-3 bananas

  • 2-3 tablespoons cocoa powder


  • To prepare for this, slice the bananas and freeze on a parchment covered baking sheet for at least 25 minutes.

  • Put the frozen sliced bananas and cocoa powder in a food processor(a blender can also be used) and turn on.

  • Blend together until the mixture looks like soft serve ice cream (1-2 minutes).

Snap Cookies

Choc Chips

Vanilla Essence 1.5 teaspoons

Plain Flour 210g

Butter 190g

Sugar 190g

2 Eggs

1 teaspoon baking powder

1 pinch salt


Combine sugar and softened butter, add eggs and vanilla.

Sift in flour, salt and baking powder. Add choc chips.

Bake in 180 degree oven until golden brown (approx.. 20 mins)

Muesli Bar Recipe


· 1 2/3 cup Pure Harvest Organic Muesli or rolled oats

· 1 cup rice bubbles or any puffed rice

· 1/3 cup plain flour

· 1/2 cup coconut

· 1/2 teaspoon salt

· 1/4 teaspoon cinnamon

· 2/3 cup brown sugar

· 1 teaspoon vanilla

· 1/2 cup melted coconut oil or butter

· 1/2 cup peanut butter almond butter or any other nut butter would also be fine

· 1/2 cup Pure Harvest rice malt syrup or honey

· 1 cup seed and nut trail mix

· 1/2 cup cranberries sultanas or other dried fruit

· 1/2 cup cacao nibs or chocolate chips


1. Preheat the oven to 170 degrees celsius (160 if using fan forced).

2. Line a rectangular slice tin with baking paper.

3. Leave some paper hanging over the edge so that the bars will be easier to remove from the pan.

4. Melt the coconut oil, peanut butter and rice malt syrup in short bursts on medium heat in the microwave (or on the stovetop).

5. Add in the salt, cinnamon, brown sugar and vanilla and mix until the sugar has dissolved.

6. Add the rolled oats, flour, coconut, seed and nut trail mix and dried fruit and mix well to combine.

7. Add the puffed rice and cacao nibs and gently mix together.

8. Press the mixture firmly and evenly into the pan.

9. Bake for about 30 minutes or until the edges are golden brown.

10. *If you like, you can drizzle some melted chocolate over the slice once it's out of the oven.

11. Cool completely before removing from the pan and cutting into bars.

Banana Chocolate Chip Muffins

prep time 20 MINUTES

cook time 27 MINUTES


· 2 cups all-purpose flour

· 1 teaspoon baking powder

· 1 teaspoon baking soda

· ½ teaspoon salt

· 3 very ripe bananas, mashed

· 1 teaspoon vanilla

· 1 tablespoon milk

· ½ cup butter, softened

· ½ cup light brown sugar, packed

· ½ cup granulated sugar, plus more for sprinkling

· 2 eggs

· ½ cup semi-sweet mini chocolate chips, extra for top


1. Preheat oven to 325 degrees. Line muffin pan with papers or spray with non-stick cooking spray.

2. In a small bowl, stir together the flour, baking powder, baking soda and the salt; set aside.

3. In another small bowl mash the bananas with a fork or a potato masher. Stir in the vanilla and the milk; set aside.

4. Using an electric mixer cream together the sugars and the butter until light and fluffy, 3 to 4 minutes. Add the eggs one at a time mixing well after each addition.

5. Mix the banana mixture into the butter mixture just until combined. Mix in the dry ingredients. Using a wooden spoon, gently stir in the chocolate chips.

6. Spoon the batter into the liners, filling up to about ¼ inch from the top. Sprinkle each with a little granulated sugar and add a few extra chips to the top, optional.

7. Bake in the preheated oven for 22 to 27 minutes. Place on a rack to cool.

Which one of these was you favourite? Tell me in the chat at the bottom of the page!